Sopa de Albóndigas de Pollo (Chicken Meatball Soup)

Name: Sopa de Albóndigas de Pollo (Chicken Meatball Soup)
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: South American, Latin American
Ingredients: 2 teaspoons whole black peppercorns; 2 kilograms chicken, rinsed and cut into 8 pieces; 473 milliliters corn masa mix, such as Maseca; 4 garlic cloves; 1 mediums green bell pepper, stemmed, seeded, and coarsely chopped; 59 milliliters mint leaves, finely chopped; 1 leave Cilantro and mint for garnish; 1 sour orange, split in half (see notes above); 2 Tbsps sour orange juice (see notes above); 2 teaspoons achiote paste or powdered annato; 1 Tbsp salt; 3 Tbsps unsalted butter; 3 liters water; 1 medium yellow onion, coarsely chopped

You can never have too many main course recipes, so give Sopa de Albóndigas de Pollo (Chicken Meatball Soup) a try. One serving contains 702 calories, 47g of protein, and 40g of fat. This recipe serves 8. This recipe is typical of South American cuisine. Head to the store and pick up onion, mint leaves, corn masa mix, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Place chicken in Dutch oven or large soup pot.

Ingredients you will need

Whole Chicken

Soup

Equipment you will use

Dutch Oven

Add onion, pepper, garlic, sour orange, culantro, mint, water, salt, and black pepper. Bring to a boil over high heat. Reduce heat to medium-low and simmer, skimming surface occasionally, until chicken is cooked through, about 15 minutes. With slotted spoon, transfer chicken to large plate. When cool enough to handle, use paper towels to remove chicken skin; discard. Shred chicken finely.

Ingredients you will need

Pepper

Culantro

Whole Chicken

Garlic

Orange

Onion

Water

Mint

Salt

Equipment you will use

Slotted Spoon

Paper Towels

Strain broth into large bowl. Discard solids and return broth to Dutch oven.

Ingredients you will need

Broth

Equipment you will use

Dutch Oven

Bowl

Place onion, bell pepper, and cloves in bowl of food processor and pulse until mixture is a fine paste. Melt butter in large skillet over medium heat.

Ingredients you will need

Bell Pepper

Butter

Clove

Onion

Equipment you will use

Food Processor

Frying Pan

Bowl

Add onion mixture and annatto and cook, stirring occasionally, until most of the liquid has evaporated, 5 to 7 minutes.

Ingredients you will need

Annatto

Onion

Transfer to large bowl.

Equipment you will use

Bowl

Add corn masa mix, 1 teaspoon salt, 2 cups strained broth, culantro, mint, sour orange juice, and half the shredded chicken. Stir until thoroughly combined. Shape a single 1/2-inch ball of dough. Bring broth to simmer over medium-low heat. Cook meatball until it floats to surface and taste.

Ingredients you will need

Shredded Chicken

Orange Juice

Masa Harina

Culantro

Meatballs

Broth

Dough

Mint

Salt

Add salt to masa mixture if needed.

Ingredients you will need

Salt

Shape dough into 1 1/2-inch balls and add to simmering broth. Cook until meatballs float to surface, 6 to 8 minutes. Return remaining shredded chicken to broth to heat through. Divide meatballs among bowls and ladle broth over.

Ingredients you will need

Shredded Chicken

Meatballs

Broth

Dough

Equipment you will use

Bowl

Ladle